Iced Coffee

• FOR THE SYRUP:
• 3/4 cups Water
• 3/4 cups Sugar
• 1 teaspoon Vanilla Extract
• 1 teaspoon Rum Extract (optional)
• FOR EACH ICED COFFEE:
• 1/2 cups Cold Brew Coffee
• 2 Tablespoons Syrup
• 2 Tablespoons Half-and-Half (or Heavy Cream)

1. In a microwave bowl, boil sugar and water. Add vanilla and rum extracts. Refrigerate in a sealed mason jar for up to 2 weeks.
2. To prepare a single iced coffee, fill a glass with ice cubes. Pour 1/2 cup cold brew coffee over ice. Add 2 tablespoons syrup and 2 tablespoons half-and-half. Stir with a straw and enjoy.
3. For serving a crowd, this syrup recipe with 1 liter cold brew and 250ml cream will make 8 iced coffees.
4. To make your own cold brew coffee, mix 1 1/2 cups ground coffee and 3 cups water. Stir together, cover lightly, refrigerate and steep 18 hours. Strain through fine mesh or a coffee filter, let drip up to 2 hours. Should yield 2 to 2 1/2 cups concentrate. Dilute by adding up to 2 cups water to make 1 litre cold brew.

syrup, water, sugar, vanilla, iced, coffee, syrup

Taken from tastykitchen.com/recipes/drinks/iced-coffee-8/ (may not work)